Steps

1. To make BBQ Sauce: In large saucepan, heat oil over medium heat; add garlic and sauté 30 seconds. Stir in onion and continue cooking 3 minutes, stirring often. Add pears and cook 3 minutes. Stir in pear juice, hoisin, ketchup and chili paste; bring to a boil. Reduce heat and simmer 30 minutes until thickened; cool. With a hand blender or in a food processor, process until smooth. Let stand at least 4 hours before use; refrigerate if not using immediately.

2. To make Vinaigrette: In container with cover, mix vinegar and pear juice; stir in mustard. Whisk in oil until thick and smooth. Season to taste with salt and pepper.

3. Per order, lay chicken on an oiled sheet pan and brush with oil. Liberally sprinkle with seasoning rub. Grill until browned on both sides and cooked almost through. Place back on sheet pan and brush liberally with 1 cup Pear BBQ Sauce. Bake at 450°F. until BBQ sauce is browned and bubbly. Cool to room temperature.

4. To make Pear Salad: On an oiled sheet pan, spread pear halves in an even layer. Place under broiler for 3 minutes. Mix honey, BBQ seasoning rub and oil; blend well. Brush tops of pear halves liberally and broil until browned and bubbly, basting often. Remove from broiler; cool to room temperature to serve.

City officials are weighing changes to school menus less than one year after earlier changes drew parent criticism. Officials say those menu changes were not final, and an advisory board is suggesting healthier, fresher dishes and a more expansive in-class breakfast program.